Chive Pinwheel Rolls

Chive Pinwheel Rolls

15 servings

Ingredients

3-1/2 cups all-purpose flour

3 tablespoons sugar

1 package (1/4 ounce) active dry yeast

1-1/2 teaspoons salt

1 cup 2% milk

1/3 cup canola oil

1/4 cup water

1/4 cup mashed potatoes (without added milk and butter)

1 large egg, room temperature

CHIVE FILLING:

1 cup sour cream

1 cup minced chives

1 large egg yolk

Butter, melted

Directions

1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges.

4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. slices. Place cut side down in a 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour.

5. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Ingredients

Dough

1 package active dry yeast

½ cup warm water (as per yeast package directions, typically 100-110°F)

½ cup milk

¼ cup sugar

⅓ cup unsalted butter melted

1 teaspoon salt

1 large egg

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 ½ cups shredded carrot (approximately 3-4 large carrots)

4 cups flour

Filling

4 Tablespoons unsalted butter

1 cup brown sugar

3 Tablespoons cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

⅛ teaspoon cloves

Glaze

3 Tablespoons cream cheese softened

3 Tablespoons milk

1 ½ cups powdered sugar

Instructions

In a small bowl, dissolve yeast in ½ cup warm water. In a large bowl, mix the milk, sugar, melted butter, salt, egg, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Add yeast mixture and mix to combine.  Add in 2 cups of flour and the shredded carrots and mix until smooth.  Add additional flour ½ cup at a time until the dough is easy to handle.  Roll the dough out onto a lightly floured surface and knead for 5 to 10 minutes. Place the dough into a greased bowl.  Cover bowl with plastic wrap or a kitchen towel. Let sit until the dough has doubled in size, approximately 60-90 minutes.  When dough has doubled in size, punch it down. Roll the dough into a rectangle approximately 15×9 inches.  Spread the melted butter on top of the dough.  Mix the cinnamon, brown sugar, ground ginger, ground nutmeg, and ground cloves in a small bowl. Sprinkle the mixture over the butter.  From the long edge, tightly roll the dough all the way to the other long edge and pinch dough together to seal. Using a serrated knife, cut the log in half. Then cut each half into half again so that you have four equal pieces. Lining up two pieces at a time, cut each into three rolls so that you have a total of 12.  Coat the bottom of your 9×13″ baking dish with some additional melted butter and sugar to coat. Place the cinnamon roll slices close together in the dish and let them rise until the dough has doubled again, approximately 45 minutes. Preheat the over to 350°F. Once the rolls have doubled in size, place them in the oven and bake for about 30 minutes or until they are starting to brown.  While the rolls are baking, prepare the icing. Whisk the cream cheese in a stand mixer until creamy. Add the milk and whisk in until combined. Sift in the powdered sugar and whisk until smooth. You can also add some flavorings such as vanilla, a teaspoon of orange extract, or another flavor.  Pour the glaze over the rolls.

 

Olive butter mashed potato

Olive butter mashed potato

Pour 1 cup milk and leave out to get to room temp. Cover 2 pounds of potato of choice with cold salted water; boil 45 minutes. Drain and cut in half lengthwise. Bake in 400F oven to dry out. Mash with 1/2 stick butter. Add 1 cup room temp milk and salt and pepper; mash until smooth and fluffy.

Olive Butter
Pulse 1/4 cup pitted Kalamata olives, 1/2 stick soft butter and 2 tablespoons each parsley and cilantro in a food processor. Dollop the olive butter on mashed potatoes.

Creamy Strawberry Banana Salad

Creamy Strawberry Banana Salad

Ingredients

1 pkg Instant Banana Cream Pudding

1 cup Milk

1 cup Vanilla Yogurt

1/2 tsp Vanilla Extract

2 lbs Strawberries

4 Bananas

2 tbsp Lemon Juice

Instructions

In a large bowl, whisk together pudding mix and milk until well blended.

Fold yogurt and vanilla extract into pudding until blended.

Hull strawberries, cut in half and place in another bowl.

Peel and slice bananas. Add to strawberrries.

Add lemon juice to fruit and toss to coat.

Add fruit mixture to yogurt mixture and toss to coat evenly.

Refrigerate until ready to serve.

 

Baked Feta Mashed Potato

6 Tablespoons butter, cut into cubes, plus more for the dish
4 pounds russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces
2 cups half-and-half
salt and freshly ground black pepper
1 7-ounce block feta cheese
1/2 cup sour cream
1 Tablespoon chopped chives

Preheat the oven to 400 degrees F. Grease a 9x13 casserole dish with butter. Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes. Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.

Cream Cheese Chicken

1 teaspoon butter

8 ounces fresh mushrooms, sliced

6 ounces cream cheese, softened

6 skinless, boneless chicken breast halves

½ cup brown sugar

½ cup honey mustard

½ cup crushed or mini croutons

Preheat the oven to 450 degrees F. Melt butter in a skillet over medium heat. Sauté mushrooms until tender. Reduce heat to low, stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Top with mushroom mixture, roll up. In a small bowl, mix together brown sugar and honey mustard. Press mustard mixture onto chicken. Roll chicken in crushed croutons. Place in a baking dish. Bake in the preheated oven 15 to 20 minutes, or until chicken is no longer pink and juices run clear.

Serve with Baked Feta Mashed Potato 

Green Beans with Cranberries

Green beans with Cranberries

INGREDIENTS

2 pounds green beans, washed and trimmed

6 slices bacon

1 cup fresh cranberries

4 ounces feta

Directions

In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set aside but leave the grease in the pan. Add the green beans to the pan with the bacon grease. (*see note) Sauté for 3-5 minutes, tossing occasionally until the green beans start to "char". At this point, cover the skillet with a lid and let steam for another 5-7 minutes. Remove the lid, add the cranberries and sauté for another 2 minutes until the cranberries are warmed through and starting to burst. Season with salt and pepper to taste. Plate the green beans with the cranberries, crumble the feta cheese and bacon on top and serve warm.